Soak the rice for 3-4 hours. Grind the rice along with cooked rice and sugar. Let the consistency be little thicker than dosa batter. Mix dry yeast with little warm water. Mix it to the dosa batter. Keep this mixture to ferment overnight. Next morning add coconut milk and salt to taste. Mix nicely and keep aside for one hour. Make appam's using appam pan. Serve them with chutney of your choice. I normally make tomato vegetable (recipe to follow) to accompany these appams.

Hi, my name is Kanta. I am new to this site and to the world of cooking. To top it all just married to a foodie who loves appams and that is why I am here....since this is all new to me, can you please please tell me what kind of Raw rice you use as well as cooked rice.

Also, I have instant yeast with me, would that do?

Lastly the coconut milk tin, what is the quantity we are talking about. I would be extremely grateful if you could let me know. Most people don't reply, am hoping you would. Best regards.